Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | Eggs |
| 1 package | Tempe (fermented soybean cake) |
| Spices | |
| 5 cloves | Garlic |
| 7 cloves | Shallots |
| 10 | Red chili peppers |
| 2 | Tomatoes |
| To taste | White sugar |
| 1 small piece | Ginger |
| 5 leaves | Kaffir lime leaves |
| 2 tablespoons | Sweet soy sauce (kecap manis) |
| 1 packet | Coconut milk (e.g., Kara) |
| 1 liter | Water |
Instructions
- Prepare the Eggs: Boil the eggs until hard, then peel and set aside.
- Fry the Tempe: Cut the tempe into slices and fry until golden brown. Drain on paper towels.
- Blend the Spices: In a mortar and pestle, grind the garlic, shallots, red chili peppers, tomatoes, and ginger into a smooth paste, leaving the kaffir lime leaves and ginger piece whole.
- Sauté the Spice Mixture: In a skillet, heat a bit of oil and sauté the ground spices until fragrant.
- Combine Ingredients: Add the boiled eggs and fried tempe to the skillet. Stir in the coconut milk and sweet soy sauce, then add water and sugar to taste.
- Cook: Allow the mixture to simmer until the liquid reduces slightly and flavors meld. Adjust seasoning as needed.
- Serve: Dish up your Telur Tempe Bumbu Bali, garnished with kaffir lime leaves if desired, and enjoy the rich flavors of Bali!
This dish brings together the unique tastes of Balinese cuisine, making it a delightful addition to your culinary repertoire. Enjoy!